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Malaysian beef rendang

Name: Malaysian beef rendang
Total time: 150 min
Yield: serves 6
Ingredients: 2 Onion; 4 cloves Garlic; 20 g Ginger; 2 stalks Lemongrass; 6 Chili pepper; 2 tbsp Olive oil; 800 g Braising beef; 600 ml Coconut milk; 1 tsp Turmeric; 30 g Palm sugar; 1 tbsp Tamarind

Preparation time: 2 h 30
Servings: serves 6

Ingredients

serves 6

Onion — to buy2
Garlic — to buy4 cloves
Ginger — to buy20 g
Lemongrass — to buy2 stalks
Chili pepper — to buy6
Olive oil — to buy2 tbsp
Braising beef — to buy800 g
Coconut milk — to buy600 ml
Turmeric — to buy1 tsp
Palm sugar — to buy30 g
Tamarind — to buy1 tbsp

Preparation

Blend the onion, garlic, ginger, lemongrass and chilli into a smooth paste.
Heat a little oil in a large pot and cook this paste for 8-10 minutes over medium heat, until fragrant and lightly golden.
Add the beef cut into large cubes, mix to coat it well with the paste, then pour in the coconut milk and add the turmeric.
Bring to a light boil then lower the heat to minimum, simmer uncovered for 2 hours, stirring from time to time, until the sauce reduces and thickens considerably.
Add the palm sugar and the tamarind diluted in a little water, continue cooking for 20-30 minutes, stirring more often towards the end: it's this long reduction that turns the sauce into an almost dry, caramelised mass, rendang's true signature.
The rendang is ready when the meat is meltingly tender and the sauce has the colour of dark brown caramel, almost without liquid.
Serve with plain rice, it keeps and even improves over several days.